Bananas Foster Greek Yogurt Parfait

This recipe came out of a search for 21 Day Fix friendly recipes. I love Bananas Foster (who doesn’t?!). Taking it to a new level and being able to enjoy it for dessert or for breakfast, this is the recipe that has allowed me to enjoy greek yogurt finally!

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Bananas Foster Greek Yogurt Parfait

Ingredients:

  • 6 ounces (¾ cup) plain nonfat greek yogurt
  • 1 tsp virgin coconut oil
  • 1 small banana (around 6″), peeled and sliced into coins
  • 2 tsp raw honey
  • ½ tsp pumpkin pie spice blend
  • 1½ tsp Shredded Coconut Unsweetened

Directions:

Heat a small skillet over medium-high, melt coconut oil. Add in banana slices, saute for 4 minutes, use tongs to flip over, saute for another 4 minutes, until both sides are crispy golden.

Meanwhile, spoon yogurt into bowl. Mix the honey and spice blend together. Drizzle 1 teaspoon over yogurt. Place hot bananana on top, drizzle with remaining honey. Top with coconut, eat immediately.

Serves 1.

Notes:

1 red container (yogurt), 1 purple container, 1 teaspoon healthy fat, 1 orange container (These are my guesses, so do your math!)

My calorie calculations are about 280 calories. Different brands may vary. When buying greek yogurt, look for ones that contain nothing but milk (and vitamins). Quality doesn’t need thickeners, which can cause the calories to go up – but also higher sugars.

To make it a breakfast, consider sprinkling on 2 to 4 Tablespoons granola.

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  1. Have you ever tried roasting sliced banana on a parchment paper in the oven? I like the idea of warm banana but as far as I try to optimize the amount of nutrients I put into the mouth with every spoon I would probably skip using coconut oil (it’s pure fat without any other nutrients), and add a bit of crunchy peanut butter or roasted walnuts. Even if the amount of oil used for each serving is really small, making other little changes during the day can make a big difference in the good nutrients intake at the end of the day.